パウンドケーキ（米粉のパウンドケーキ）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 65minutes
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漬物（たくあん漬）｜夕方食堂さんのレシピ書き起こし
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Ingredients
- Japanese white radish : One
- 塩 : 大根の5％
- 砂糖 : 大根の3％
- (A)酢 : 大根の8％
- (A)砂糖 : 大根の5％
- (A)醤油 : 大根の1％
- 切り昆布 : 8g
- 柚子皮 : 適量
Time required
15minutes
Procedure
-
1)
Prepare the radish
00:34
Cut off both ends of the radish.
Cut into 3 equal lengths and peel off the skin with a knife.
Cut in half lengthwise.
Place in a bowl, add salt and mix.
Put in a storage bag.
Arrange the daikon radishes flat, remove the air, and close the bag.
Place in a tupperware container or vat and refrigerate for 3 days. -
2)
wash the radish
03:00
Drain 1 into a colander.
Rinse with running water and wipe dry. -
3)
make pickle juice
03:42
Put (A) in a bowl and mix.
-
4)
漬ける
03:59
2を保存袋に入れる。
切り昆布と柚子皮を入れる。
3を入れて揉む。
平らにして空気を抜き、保存袋の口を閉める。
タッパーまたはバットに入れて冷蔵庫で3日置く。 -
5)
仕上げる
05:34
Drain 4 in a colander and drain the pickled juice.
Completed in Tupperware.
Point
・We use 995g of peeled radish.
・In step 1, you can peel the skin of the radish with a peeler.
・The time required for 3 days in the refrigerator in steps 1 and 4 is not included.
・Flip it upside down halfway through the 3 days in the refrigerator.
・I used fresh yuzu peel, but you can also use freeze-dried ones.
・When using light soy sauce, reduce the amount of salt.
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